The most important raw material for egg pudding is egg, usually do egg pudding, choose whole egg liquid. Some people always can't tell the difference between pudding and jelly, next I will compare and analyze for you, I hope to be useful to you!

Generally speaking, the ratio of pudding to water is 1:10, which means that 250g of pudding powder can be made into 2500g of pudding.

1. Boil 500ml of water, turn down the heat, put in 50g of pudding powder and stir in the pot with a spoon.

2, add the right amount of sugar according to personal taste.

3, boil until slightly boiling, make sure the pudding powder completely dissolved off the heat.

4. Pour the pudding solution into containers or molds and allow to cool naturally.

5. When it's hot, cover the pudding with a lid and put it in the refrigerator to chill, then take it out and serve.

6. If there are white particles on the surface of the finished pudding, it is the pudding powder not completely dissolved, and the air bubbles, it does not affect the food.

Pudding powder with carrageenan and carob bean gum L. B. G and other natural seaweed gum as a coagulant (i.e., pudding stabilizer), the use of sodium stearoyl lactylate SSL and mono-dry fat T-95 as an emulsifier, and then with eggs, sugar, fat and other ingredients and water stirred into.

Note:

1, the finished pudding can be placed in the refrigerator freezer for about a week;

2, such as a little water phenomenon is normal.

3. Please do not consume and discard if there is serious water freezing or long hairs.

Do you need to use egg yolks for egg pudding

Yes, you can use whole egg, not only the color is nice, but also the taste is smooth.

Jelly (also known as jelly), the appearance of the crystal presents transparent, sweet and moist, a lot of flavor, you can make a variety of fruit flavors of jelly. It is mainly made of water, sugar, thickener, konjac flour, acidifier, edible flavors and fragrances, coloring and other raw materials. The thickeners in jellies are usually derived from algal extracts such as carrageenan, sodium alginate or other dietary fibers. However, due to the different nature of the product, so the jelly ingredients used also vary, but they all have a **** the same point, that is, after adding the melted jelly ingredients are through the refrigeration so that the jelly can be frozen molding.

Pudding

Pudding belongs to a kind of custard pastry, there are many kinds of pudding: egg pudding, mango pudding, chocolate pudding, strawberry pudding, fresh milk pudding. Strawberry pudding, fresh milk pudding and so on. The main ingredients commonly used are eggs and cream, in which the eggs act as a coagulant, and unlike jelly, pudding can be cooled and molded without putting it in the refrigerator. Therefore, pudding will taste tangy and smooth, but the elasticity of pudding is not as good as that of jelly. Pudding can also be made with cornstarch and tapioca starch as coagulants. Puddings made with cornstarch freeze when cooled and can be cut into upright pieces, which has a stronger coagulation effect. When tapioca starch is used as a coagulant, the pudding will be softer, and it will only coagulate the liquid ingredients together, but it will not be able to stand up. Some cake makers like to use cornstarch and tapioca starch together when making pudding pies to make the pudding filling softer and more fluid.

Because of the differences in baking ingredients and coagulants, puddings and jellies look different. Jelly is transparent, while pudding is opaque. Of course, the difference between pudding and jelly is also very obvious in terms of flavor!